Vidalia Onion Hash Brown Casserole with Bacon

Sweet Vidalia Onions and bacon turn the flavor up on a traditional Southern hash brown (or is it hashbrown) casserole recipe! We can all use a little comforting right now and this recipe is like a warm hug from the inside. Creamy potatoes get a touch of country sweetness from juicy Vidalia onions.

This blog post has been sponsored by the Vidalia Onion Committee. Links featured within, not inclusive of the official Vidalia Onion Committee website or previously sponsored content, are not sanctioned by the Vidalia Onion Committee.

I’ve been a fan of Vidalia Onions for YEARS. My family and I were invited to visit Vidalia Georgia in 2015 to learn directly from the growers and attend the Vidalia Onion Festival. That trip inspired one of my most popular recipes VIDALIA ONION UPSIDE DOWN CORNBREAD!

What makes Vidalia Onions so special?

Vidalia Onions get a unique flavor and distinctive sweet taste from the combination of weather, water, and soil found only within 20 counties in South Georgia. The high water content and low sulfur are keys to growing an onion so sweet you can eat it raw. Just bite right into it out of hand. In 1990 Vidalia Onions were named the official state vegetable of Georgia. Vidalia onions are sold all across the United States as well as much of Canada so ask your grocery store to get some in stock!

When can I buy Vidalia onions?

These hand planted, seasonal treats are available for a limited time between April and August. Each year the Georgia Agricultural Commissioner decides on the Vidalia onion pack date and no onion sold before that date can be called a Vidalia onion.

How do you make hash brown casserole from scratch?

To make hash brown casserole from scratch you need to start with shredded potatoes. Frozen hash browns make this recipe fast and easy to put together. Most hash brown casserole recipes use chopped onion but this not this one.

Should I thaw frozen hash browns before cooking?

Yes. For this recipe thaw the frozen hash browns before cooking. Thawing the hash browns will cut down on cooking time. You can also easily remove excess moisture from the thawed hash browns. Be sure to check the package for thawing instructions. I usually place the frozen hash browns in the refrigerator for a day or two. Place the frozen hash browns on a tray to catch any drips.

Remove any excess moisture with a clean kitchen towel before proceeding with the recipe. This will ensure that you have a thick, creamy hash brown casserole and not a loose watery one.

Can I use fresh potatoes instead of frozen hash browns for hash brown casserole?

Yes, you may use fresh potatoes instead of frozen hash browns for hash brown casserole. Using fresh potatoes is a bit more work but it tastes fantastic in the casserole. I like to choose a starchy potato, like the Russet variety for this recipe. Use three pounds of fresh Russet potatoes. First, wash the potatoes and peel off the skin (make a tasty snack with the clean and dried potato skins by roasting them with oil and salt until crispy.)

Grate the potatoes with a food processor or a box grater and soak the shredded potato in warm water for 10 minutes. Drain the potatoes and remove the excess moisture then proceed with the recipe. You may have to add additional cooking time because frozen and thawed hash browns are softer than freshly grated potato.